What a great, relaxing weekend! I had nothing to do and no where to be. I'm pretty sure that I never even left the house all weekend. That being said, there was plenty of cooking going on...
Sunday was a day of testing and perfecting some recipes.
First up was a Guinness Bacon Brownie.
Next, Cedar Planked Garlic Cheddar Mashed Potatoes.
Thirdly, trying to perfect my chicken. I've been beta testing an unreleased Meat Church rub and it was perfect on the chicken.
Finally, I smoked a couple pork shoulders for a March of Dimes luncheon today.
All in all, a low-key-nothing-to-do weekend turned into an Egging extravaganza! There was literally one Egg running all weekend long. It was truly relaxing being outside grilling & smoking. I had a great weekend.
However, I think we wash more dishes than the average Waffle House...
Creme Brulee is without a doubt one of my favorite desserts. I have always wondered if it could be done on an Egg, so this weekend I put the theory to the test.
I started off scalding some heavy cream over medium heat, adding a halved and scraped vanilla bean and some of my favorite sweet bbq rub, Meat Church Deez Nuts. Strained the cream mixture, whisked some egg yolks and sugar, tempered with the cream, then combined everything.
The ramekins were filled and placed in a water bath inside a cake pan, placed into a 325F Large Egg & baked for approx 40 minutes. The creme was removed and refrigerated for approx 4 hours.
I topped the creme with sugar and torched it until it was shatter like. The family really enjoyed this dessert with we will definitely do it again.
The Egghead Forum is hosting a "Throw Down" contest themed "Surf and Turf". I tried to bring a lot of creativity to the entry.
I entered a shrimp burger with bacon and a homemade siracha cocktail sauce.
I chopped about 1/2 a pound of massive shrimp into 1/2" chunks. Another 1/2 pound went into the food processor with some egg. breadcrumbs, parsley, onion and some seasonings to create a binder.
Hope you enjoy this!
My kids love "Pasghetti" and wanted it this weekend. Having only watched my Italian wife make "gravy" over the stove, I felt like embarking on a maiden voyage.
Don't worry, I had complete Italian supervision...
I mixed a combination of ground beef, hot Italian sausage, bread crumbs, Parmesan/Romano cheese and some other Italian style seasonings and rolled them into balls slightly larger than golf balls. The Large Egg was temped at 275 and used some hickory wood for smoke. Indirect setup and the meatballs smoked for approx 45 minutes.
On the Medium Egg, I made the "gravy." I sauteed some onions and garlic, then added tomato paste, crushed tomatoes, oregano, S&P, crushed red pepper flakes, etc. This simmered at 300F direct for approx 2 hours. Once the meatballs were finished, they were added to the gravy to continue simmering.
This turned out great and I will definitively do it again.
Thermoworks is hosting an Open Box SALE starting today and running while supplies last! Both the Standard and Backlit models are included in this sale.
Get them while they last!!!
Recently, I had the thought of experimenting with some flavored smoking pellets on the Big Green Egg. WHAT?! Blasphemy!!!! I know...
Once the XL Egg reached it's cooking temperature of 220F, I dropped in several hand fulls of Cherry smoking pellets. There was good smoke during the entire cook.
Used the 3-2-1 Method for this cook. I seasoned the ribs using a combination of Meat Church Honey Hog & Hot. Spritzed the ribs every thirty minutes. The Flame Boss kept the temp steady during the entire cook.
These were probably my best ribs to date. I will definitely repeat this smoking technique.
Last night I experimented with a blue cheese mix crust on a strip steak. The experiment was to see if I could re-create a broiler effect during the final sear process of a reverse sear. I wanted crusty cheese, but didn't want to over cook the steak by sticking it into an actual broiler oven.
The first indirect low & slow phase went as usual, but I added a 10" cast iron skillet and lid to the grill to preheat. The lid was not covering the skillet. It was placed directly on the grill side by side with the skillet.
The second phase was normal. I removed the steak, opened all of the vents wide open and allowed both the skillet and the lid to reach screaming hot temps. (my infrared thermometer read 800+ surface temp on the cast iron at one point)
The first side of the steak seared in the skillet for 1 minute, Once I flipped the steak, I added the blue cheese mixture and covered the steak with the screaming hot cast iron lid for another minute.
SUCCESS! Adding the super hot cast iron lid forced a broiler like heat down onto the cheese, melting it & making it almost crusty. At the same time finishing the sear.
Tuesday, December 30 2014, was recognized as National Bacon Day! Personally, I could eat bacon every day of the year, but I felt the need to go over the top since it was a national holiday!
I decided to include bacon throughout the entire meal.
I started with bacon wrapped baby portobella mushrooms, stuffed with fire roasted red pepper and goat cheese. Then, bacon wrapped asparagus. Finally, a grilled chicken breast seasoned with The Rolling Grill's GA I-20 rub, topped with bbq sauce, cheddar cheese and crispy bacon crumbles.
My wife thought I was crazy, but enjoyed the shrooms!! I can't want for National Bacon Day 2015!!
Big Green Egg
Dickson BBQ Centre
BBQ Dry Rubs